Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

sure loves to pack a peck of pickled picky peppers :P

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This is barely half of how much I actually did. I ordered a kilo in bulk last week to keep me going.

Recipe (Vegetarian and Vegan Safe)

500g Sliced Jalapenos / Hot Peppers
1 Cup White Vinegar
1 Cup Water
1/2 Cup Sugar
2 tsp Salt
1 tbsp Pickling Spices (optional)

1. Place the Sliced Jalapenos into sterilized jars. Pack them reasonably tight, but leave enough room for a fair amount of liquid.

2. Bring the Vinegar and Water to a boil in a saucepan. Add the Sugar and Salt and dissolve them.

3. Remove from the heat and stir in the Pickling Spices.

4. Carefully ladle or pour the hot Pickling Liquid into the jars and tightly seal them.

5. Allow the jars to cool down to room temperature before putting them in the fridge.

6. Pickled Jalapenos generally have a longevity of up to four months. Enjoy!

Notes
- Maybe use some disposable chef's gloves when cutting the Jalapenos. Hands stung pretty bad for the rest of the night from how much capsaicin my hands probably absorbed...